Alavanthipuram Special Rasam


  • Toor dal 1 cup
  • Red chili powder ¼ tsp
  • Corriander powder ¼ tsp
  • Tumeric powder 1 pinch
  • Asafetida ½ pinch
  • Whole Black Pepper 1 tsp
  • Jeera 1tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Tomato 1
  • Oil 2 tsp
  • Mustard seeds 1 tbsp
  • Salt to taste
  • Curry leaves
  • Cilantro
  • Red chilies 2


  1. Grind black pepper, jeera, and garlic into coarse paste and keep aside
  2. Cook the toor dal. To the cooked toor dal add crushed tomatoes, red chili powder, turmeric powder, coriander powder, salt, asafetida, and 5 cups of water. Heat on medium fire for 5 6 minutes to a boil.
  3. Add the paste from step 1 and immediately add 1 cup of tamarind water
  4. Garnish: Heat 2 tsp oil in pan and fry mustard seeds, urad dal, jeera, red chilies (broken in half), asafetida, curry leaves, and add to the rasam before it starts to boil
  5. Once the rasam is boiling turn off the stove and garnish with cilantro
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Your email address will not be published. Required fields are marked *